During a garden's growing season, tomatoes are probably the most prolific fruit compared to anything else. Once they get going, there is no stopping them until the first hard frost takes the plants down. Eating, canning and supplying friends with tomatoes is a great way to use up all that abundance, but sometimes the sight of one more tomato is almost too much of a good thing.
Using unripe or green tomatoes is a plus for the overwhelmed gardener. Most of us know about frying green tomatoes as a tasty side-dish, (outstanding fried green tomato recipe post # 137), but today's recipe for green tomato mincemeat is quite unusual. The fragrance while it simmers has that familiar wonderful aroma I remember from my childhood...but, the flavor is better...perhaps it is the tomato base and the orange...at any rate it is a terrific recipe which can be frozen and vacuum-sealed for use at another time. Be sure to look for my next post #133...it will feature Mincemeat Bars...they are very special.
Green Tomato Mincemeat
3 pounds green tomatoes, thinly sliced
¼ C salt
2 large apples, chopped, cored but not peeled
1 large orange, unpeeled
3 C seedless raisins (about 1 large pkg)
1 C sugar
1 pint dark corn syrup
2 T pumpkin pie spice
Spread sliced tomatoes in a non-metal container; sprinkle with salt and let stand overnight. Rinse tomatoes, drain and rinse quickly again. Put rinsed tomatoes, orange and apples in a blender or Vita Mix and coarsely chop.
Place all the ingredients in a large, non-aluminum pot. Cover the pot and let simmer for 40 min. Uncover the pot. Allow the mincemeat to simmer gently for 1 hour 15 min. During this time, stir the ingredients occasionally. Do not burn or the recipe will be ruined.